Ingredients

Method

• 2 kg ripe pears, peeled, quartered and cored
• 2 T lemon juice
• 1 vanilla pod, split and seeds scraped out
• 550 g caster sugar
• 2 T honey liqueur
• Oil, for greasing

Method

Ingredients

Place a large, heavy-bottomed saucepan over a high heat. Slice the pears into bite-sized chunks. Place in the saucepan, along with the lemon juice and vanilla. Just cover with water and bring to the boil. Reduce the heat to medium and cook for 15 minutes, or until the pear is soft. Drain the water and place the pear mixture in a blender (or use a hand blender) and blend until smooth.

Transfer the purée to a clean saucepan with the sugar, 1 cup water and the honey liqueur. Gently simmer over a medium heat, stirring often to keep the mixture from burning, for around 30 minutes.

Once thickened, spoon the paste into a lightly oiled mould. Cool to room temperature, then cover and refrigerate until firm. When set, remove from the mould.

Cook’s note: Serve with a lovely wedge of Gorgonzola and thin Melba toast, or as a chic substitute for a preserve on a cheese board.